Fabulous party fare to make at home

Chances are probably stacked against us when it comes to the time, effort and skill involved in creating our own homemade gingerbread villages.Not anywhere near the scale of the Sheraton Seattle Hotel's enchanting lobby display of its annual Gingerbread Village, anyway. And, besides the traditional visual treat, there's a sweet-eat one served, too.So maybe we can't re-create this particular gingerbread village magic in our own homes, but we can create those special gingerbread cookies, thanks to Wally Walberg, pastry chef at the Sheraton.Then, when a platter of appetizers, not a plateful of cookies, is what you need at the moment, the folks at Spice Islands suggest a snappily seasoned quick-fix possibility. Different from the usual, "those again'' offerings we all run across (and, to be honest, sometimes actually love), this could be just the ticket to take or serve at the potlucks, parties, gatherings and get-togethers on our busy Christmas and New Year schedules.Chef Wally Walberg's gingerbread cookies8 ounces butter1 cup sugar1/2 cup molasses1/2 cup milk5 cups flour1 1/2 teaspoons baking soda2 tablespoons cinnamon1 tablespoon cloves1 tablespoon gingerHeat the butter, sugar, molasses and milk in a heavy saucepan on medium heat until butter is melted and sugar has dissolved. Sift the flour, baking soda, cinnamon, cloves and ginger and add to the butter mixture. Cover the dough and refrigerate for 1 hour or until it is easy to handle.On a well-floured surface, roll the dough to 1/4-inch thickness. Cut out with a cookie cutter dipped in flour. Place cookies on greased baking sheets and bake at 350 degrees for 9 to 11 minutes or until edges are firm. Remove to wire racks to cool. Makes about 2 dozen medium-size cookies.Toasted dill delights1/4 cup mayonnaise2 teaspoons dill weed1/2 teaspoon garlic powder1/4 teaspoon celery salt1/8 teaspoon fine-grind black pepper1/4 cup shredded Parmesan cheese12 slices baguettes or party rye bread1/4 cup finely chopped tomato2 green onions, finely chopped2 tablespoons chopped black olivesIn a small bowl, combine the mayonnaise, dill weed, garlic powder, celery salt, pepper and cheese. Arrange bread slices on a baking sheet in a single layer. Broil 6 to 8 inches from heat for 30 to 45 seconds or until lightly toasted. Turn slices over; spread with mayonnaise mixture. Broil 1 minute or until lightly browned.Top each slice with a portion of the tomato, green onions and olives. Serve immediately. Makes 12.The Forum is always happy to receive your contributions and requests, so don't hesitate to send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. Please remember that all letters and e-mail must include a name, complete address and ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.The next Forum will appear in Wednesday's Good Life section.

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